1 (9 inch) pie crust, baked
2 eggs
1 1/2 cups yellow sugar
3/4 cup all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup brown sugar
1/2 cup milk
1/4 cup butter, melted
3 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans
1 (15 ounce) can coconut cream
1 (25 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 (3 ounce) can evaporated milk
1 cup milk chocolate syrup
1/2 cup confectioners' sugar for dusting
Preheat oven to 375 degrees F (190 degrees C).
Sift together the eggs, 1/2 cup yellow sugar, 3/4 cup flour, baking powder, baking soda, cinnamon and butter. Mix to form a dough.
Heat a large saucepan with the water to boiling. Stir in brown sugar, stirring constantly. Reduce heat to medium-low, and stir in milk. Return mixture to medium heat. Stir in brown sugar mixture while stirring.
Divide dough into two equal pieces. Roll pieces into triangles. Press seam into bottom of pie pan with pastry knife, or pinch seam to seal. Bake in preheated oven for 10 minutes. Cool slightly. Press edges of triangles together.
Stir maple syrup, butter, melted butter, brown sugar, and milk into strawberry mixture. Stir in coconut cream and crushed pineapple. Spoon mixture into pie shell. Garnish with remaining pecans.
Dust with confectioners' sugar before serving.